Food
Asparagus, pancetta & lemon linguine
Serves: 4Prep Time: 10 mins
Cooking Time: 35 mins
Cals per serving: 847
250g (9oz) cubed pancetta
250g (9oz) asparagus, cut into small pieces on an angle
350g (12oz) dried linguine
200ml (7fl oz) double cream
200ml (7fl oz) low-fat crème fraîche
2 large free-range egg yolks
35g (1¼oz) Parmesan cheese, plus more to serve
Zest of 1 unwaxed lemon
Salt and black pepper
1. Heat a frying pan on the hob and add the pancetta, which will cook in its own fat. Fry for 4-5 mins on a medium heat until crisp. Add the asparagus to the pan and fry for 2 mins or until softened.
2. Bring a large pan of salted water to the boil. Cook the linguine according to the instructions on the packet, but cook it for a minute or two less so it’s
a little underdone.
3. Meanwhile, mix the cream, crème fraîche, egg yolks, Parmesan, lemon zest and salt and pepper.
4. Drain the linguine, leaving a few tbsp of water in the bottom of the pan. Return the pan to a low heat. Pour in the sauce and the pancetta and asparagus.
5. Toss the pasta in the sauce, giving it a good mix around. Serve with grated Parmesan and black pepper.